Welcome to the delightful world of desserts, where the tangy zest of lemon meets the creamy smoothness of cheesecake, topped with a heavenly meringue cloud! Today, we’re diving into the ultimate Lemon Meringue Cheesecake recipe, a dessert that’s sure to dazzle your taste buds and elevate your baking skills.
Why This Recipe Stands Out
Lemon Meringue Cheesecake combines the classic flavors of tart lemon, rich cheesecake, and light, airy meringue. It’s a symphony of taste and texture, perfect for any occasion, from casual gatherings to elegant celebrations. Plus, this recipe is designed to be straightforward and foolproof, ensuring a stunning dessert every time.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes, plus cooling and chilling time
- Servings: 12
Ingredients
To create this masterpiece, we’ll go through the recipe step by step, starting with the crust and moving up to the meringue topping.
For the crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup sour cream, at room temperature
For the lemon curd:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon lemon zest
For the meringue:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
Preparing the Crust:
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Making the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, fully incorporating each before adding the next.
- Stir in the lemon juice, lemon zest, and sour cream. Mix until smooth.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 45 minutes or until the center is just set.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours.
Creating the Lemon Curd:
- Whisk together eggs, sugar, and lemon juice in a saucepan over medium heat.
- Add the butter and lemon zest, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and cool to room temperature, then refrigerate until cold.
Preparing the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar, continuing to beat until stiff peaks form.
Assembling the Cheesecake:
- Spread the lemon curd evenly over the chilled cheesecake.
- Spoon or pipe the meringue on top of the lemon curd.
- Using a kitchen torch, gently brown the meringue, or broil in the oven for 1-2 minutes, watching carefully to avoid burning.
Serving and Storage
Serve your Lemon Meringue Cheesecake chilled, cutting into slices with a warm, wet knife for clean cuts. This cheesecake can be stored in the refrigerator for up to 5 days, making it a fantastic make-ahead dessert for any event.
This Lemon Meringue Cheesecake recipe is not just a treat for the taste buds but also a feast for the eyes, making it the perfect centerpiece for your dessert table. Its combination of flavors and textures, from the crunchy crust to the creamy filling and light meringue, makes it a must-try for any dessert lover. Enjoy the process of creating this culinary delight, and relish in the rave reviews you’ll receive from friends and family!
